Scut_Monkey
Well-Known Member
So I "assembled" some cider on 5/8/09 and it reached a OG of 1.054 by using preservative free, pasteurized juice. I added 3 12oz cans of apple juice concentrate to both increase the fermentables and for extra flavor. I used a smack pack of Wyeast 3068 and 4 teaspoons of yeast nutrient. The fermentations took off probably after 16 hours and is now at 1.026. The fermentation has slowed a lot. I was wondering what you guys recommend. Wait, pitch more, gently stir yeast cake, add more nutrient? This is my first batch of cider and I thought I would ask as I'm not sure how these ferment. Thanks!